I've rescued the pictures of the Flourless Chocolate Cake I mentioned previously! Who knew my laptop had an SD card reader? Apparently, my boyfriend did.
This cake is ridiculously decadent, ridiculously easy, and ridiculously impressive looking. I mean, I was barely paying attention while I made it and still didn't manage to screw it up. The excessive amount of cocoa powder seems to give it an almost with-flour texture but it is still rich like a flourless chocolate cake. So good. Because it has so few ingredients, I highly recommend buying a really top-quality chocolate because it really is the star of the show. I used a mix of bittersweet and semi-sweet (because I am indecisive).
I adapted the recipe for a 9" springform pan but susbequentally had way more cake than necessary and I think it had a little trouble holding it's shape (it didn't help that I opened the springform before running a knife along the edges. Don't do this. It causes a mini cake earthquake. If you do do this, I recommend icing sugar. No one was the wiser).
This is just a picture of how messy my kitchen gets while baking. Seriously, I am not an organized baker. So if I can bake this cake in a kitchen looking like that and still end up succesful, you will have no problem whatsoever.
from Epicurious.com, this is the orginal version for an 8" pan.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. (I used parchment paper and had no issues).
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. (They say a metal bowl for a reason, I cracked my glass one doing just this).
Remove from heat, whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
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